World’s Best Rum Cake

If you could get tipsy from “Rum” cake…Mars and I would be in a stupor right now! That’s a lie…we’d be face down passed out on the floor! Cake Faced!

I don’t throw words out like “World’s Best” unless I mean it!

I don’t profess to be an “expert” on “Rum Cake”… y’all know I don’t drink, and truthfully…this is the only one I’ve ever had. (I just lost all validity with you didn’t I? lol)  BUT…I do know when I’ve had a great cake…and this is a GREAT cake! (Wipe that drool off your phone screen! lol Wink, wink!) 


I’ve had this cake recipe for years. There were some elements that I loved and some I wasn’t overly crazy about. I loved the cake! The original glaze…not so much so!

So I made a few changes. Which made a huge difference and added it to the “must have” list for the Holidays.

Let’s do this!

Prep: Preheat the oven to 350°. Spray a bundt pan with Baker’s Pride, or grease and flour the pan. Place 1 cup of chopped pecans in the bottom of the pan.

This cake begins with 1 yellow cake mix.  I ALWAYS use Duncan Hines. If you have to use a cake mix I firmly believe in using the best! Duncan Hines is the best in this chicks humble opinion.

Place the cake mix, and one small box (3.9 oz) of vanilla pudding into your mixer with the paddle attachment.

This is where my first change came into play. I added one box of the new Godiva White Chocolate Vanilla Bean Puddings into this cake. OH. MY. GOSH! It’s divine in this cake! Nuff said.

Add 4 eggs,  1/2 cup cold water, 1/2 cup vegetable oil, and 1/2 cup Baquardi Rum…80 proof. (I told you…face down on the floor! lol)  The original recipe calls for “dark Rum”…I had regular clear rum. It worked fine.

TIP: If you do NOT want the alcohol in the rum…you can bring it to a boil over medium heat and it will cause most of the alcohol to evaporate…however…keep in mind that even Vanilla Extract has alcohol in it. Say WHAT? That’s right my friends. A minimum of 35%. (Put that vanilla down right now! lol)

Mix all the cake ingredients together until smooth. Being careful not to over beat the cake. Too much air in cake batter can cause your cake to “fall” during baking.

Pour cake mixture into your prepared bundt pan, and place in preheated 350° oven.

Bake for 1 hour. Remove from oven and allow to cool, in the pan, for 1 hour.

Isn’t that a beautiful cake?! It rises spectacularly and smells heavenly! The texture is pure perfection! This is what a truly amazing bundt cake looks like my friends…and it’s so SIMPLE!

Invert the cooled cake onto a cake plate. Poke holes around the top of the cake and down the sides, about half way.

Drizzle the buttery rum glaze over the top of the pecans and down onto the cake. The holes make it possible for that amazing glaze to seep down into the cake.

This is where my biggest change came into play. Like I said…I never was a fan of the original glaze with this cake. It was too thick and gloppy! (I’ve always wanted to use that word in a sentence! lol) 

I decided it didn’t need to be. The only reason it was… had to do with the cook times. I wanted a thinner glaze that would soak into the cake. I didn’t want a soggy cake…I wanted a cake that was infused with a tantalizing marriage between cake and glaze.

I reduced the cook time and used “Rum” extract instead of another cup of Rum! (I didn’t want to supply Jack Sparrow’s habit!) 

In a small sauce pan add 1/4 cup salted butter, and one cup sugar. In a 1 cup glass liquid measuring cup add 2 Tablespoons of Rum Extract, fill the remainder of the measuring cup with water to equal 1 cup.

Bring the mixture to a low boil, stirring continually, until sugar is melted and sauce becomes slightly thickened.

Using a ladel, carefully drizzle 1/2  the hot glaze over the top of the cake, making sure to focus on those holes you poked in there earlier. Be sure to go slowly and watch it seep through the pecans.  It’s okay that some runs down the sides and onto the bottom. You just don’t want the base “swimming” in it.

Look how pretty the nuts are after you’ve poured that buttery rum glaze over the top of them. YUM! You can see the streaks of glaze running down the sides of the cake. There’s a touch of the glaze down in the center. That’s fine…we want the bottom to soak up a little too.

I want you to see how tall and beautiful this cake is. It’s not a fancy cake…you could place a sprig of holly in the center to “guss her up” a bit. I chose to let this cake just speak for itself.

It’s golden, buttery, and loaded with the flavors of rum…which mimics butterscotch.

If Harry Potter’s butter beer were going to be a cake…this would be it! (Maybe I should rename it? Naw!)

Slice nice thick slices, reheat the remaining glaze, and drizzled it over the cake before serving.

I’m pretty sure I heard Angels singing when I took the first bite! Your guest will too!

This cake is so moist that it melts in your mouth. Even the outer edges are perfect! Mars commented on that fact more than once. (Somewhere between his second and third slice…not that I was counting.)

Can we just have a moment of silence for those stunning glazed pecans on top!

This cake is actually even better the next day! I kid you not.

I took a poll of my Instagram followers… the number one post they wanted to see… was this cake! I love my tribe! Ya’ll have the BEST taste!

This cake is a wonder! I’ve seen a lot of really pretty desserts in my time that lacked flavor and the right texture. This cake has both…in abundance!

I’m sharing this Cake on Meal Plan Monday. Click HERE to check out all the delicious Holiday Recipes from some of my very favorite blogger friends.

I’m also sharing it on the Weekend Potluck. So many wonderful Holiday dishes for your Christmas dinner table. Click HERE to join the fun.

Enjoy! Be sure to check back frequently this next week! I’ve got a LOT of yummy idea’s headed your way. I’ve been super busy in the kitchen and can’t wait to share.

Happy Holidays and Happy Nesting!


World’s Best Rum Cake
World’s Best Rum Cake
Norine Rogers

  • 1 Duncan Hines Yellow Cake Mix
  • 1 (3.9 oz) box Godiva White Chocolate Vanilla Bean Pudding, OR small Vanilla Pudding
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup baquardi Rum, 80 proof
  • 1 cup chopped pecans
  • 1/4 cup butter
  • 2 Tablespoons Rum Extract
  • 1 Cup Sugar
  • 1 Cup Water *See instructions

  1. Preheat oven to 350°
  2. Spray Bundt pan with Baker's Joy or grease and flour pan.
  3. Sprinkle 1 cup of chopped pecan into the bottom or prepared pan. Set aside.
  4. In mixer, with paddle attachment, mix together cake mix, box of pudding, 4 eggs, cold water, vegetable oil, and 1/2 cup of Rum.
  5. Mix until incorporated.
  6. Pour over nuts. Bake 1 hour. Allow to cool in pan for 1 hour.
  7. Poke holes in top and 1/2 way down cake.
  8. Spoon 1/2 of the glaze carefully over the top of the cake.
  9. Drizzle remaining warm glaze over individual cake slices when serving.
  1. Place 2 Tableespoons Rum extract into a glass 1 cup liquid measuring cup. Fill remainder with water to equal 1 cup of liquid.
  2. In a small sauce pan, over medium heat, melt 1/4 cup butter, 1 cup of liquid, and 1 cup of sugar. Stirring constantly until mixture comes to a boil and slightly thickens.


  1. The Better Baker | 9th Dec 17

    Sounds absolutely divine. I don’t drink alcohol either but I could probably get drunk on this amazing goodness.
    Ha (Smacking my lips!!!)

    • | 9th Dec 17

      Hi Marsha!
      I always love hearing from you. Thanks so much for the sweet compliments. It’s has more of that butterscotch flavor to me. I love it.
      We could get cake drunk together. 😉 LOL
      Have a GREAT week!

  2. Lori Lear | 19th Dec 17

    Very close to my grandmother’s recipe! I’m the one in the family who became the “one to make the cake” when she passed away a few years ago. So happy to see other’s in the world know of this recipe as well! Merry Christmas to you and yours.

    • | 20th Dec 17

      Hi Lori!
      Thank you for sharing. Family recipes like this are the BEST! It is such a great recipe and one that I love. My husband loves it so much he asked me to make another one for Christmas…and I’m not objecting. lol
      I really appreciate hearing from friends. Thanks for taking the time out of your day to do so. Have a very Merry Christmas!
      Happy Nesting!

  3. Margaret Freeman | 24th Dec 17

    I think 350 for an hour is a bit long, my cake looks pretty brown.

    • | 24th Dec 17

      Hi Margaret!
      I made this cake again last night and I cooked mine for exactly 1 hour at 350°. It came out perfect. Deep golden brown but not burnt. Remember each oven is calibrated differently over time. If you haven’t had your oven calibrated then your 350 could be cooking at a slightly higher temp.
      Thanks for stopping by.
      Merry Christmas

  4. Rita Ocasio | 25th Apr 18

    Ahem…”Bacardi” rum is good stuff.
    Delicious recipe.

    • | 27th Apr 18

      Hi Rita!
      I think I absolutely LOVE this comment! lol Thank you so much for stopping by and visiting with me. You made me smile! Hope you have a GREAT day!
      Happy Nesting!

  5. Dianne johnson | 29th May 18

    I just made this cake over the weekend. I make it all the time, using chopped walnuts instead of pecans and I’m from Jamaica so I used a Jamaican white rum. Always delicious 😁

    • | 4th Jun 18

      Hi Dianne!
      Loving the idea of chopped walnuts and especially the Jamaican Rum! Sounds absolutely delicious! Thanks so much for stopping by and sharing with me. Hope you have a GREAT week!
      Happy Nesting!

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